Gingerbread is a popular soft confectionery with a sweet taste. Depending on the cooking technology, they are choux (with flour brewing) and raw (without flour brewing), with or without fillings, on wheat or with the addition of rye flour.

The technological process of gingerbread production includes the following main stages:

1) приготування інвертного сиропу та сиропу для глазурування;
2) приготування тіста (заварного чи сирцевого);
3) формування тіста;
4) випікання;
5) охолодження;
6) глазурування сиропом;
7) сушіння;
8) фасування.

Sifting of flour takes place on an Impex FS-500 vibrating sieve. Syrups are prepared in boilers of 60-100 liters. Dough for gingerbread is kneaded in a 50-150 liter dough mixer. For custard gingerbread, you need a dough bowl with a “shirt”, where the dough is pre-cooked. If necessary, enzyme preparations, fruit and berry powders, etc. are added to the dough. Dough forming is carried out on an ImpexDrop 600S deposition machine, two corrugated shafts of which push the dough through a die with a cutout of various contours, due to which the dough acquires a certain shape when squeezed. The pressed dough is cut off by a string cutting mechanism and laid out in rows on sheets. Sheets are installed on rack carts. Gingerbread is baked in an ImpexRotor rotary oven at a temperature of 190°-240°C for 12-20 minutes. Baking in a tunnel oven is possible. After baking, the gingerbread is cooled, covered with sugar glaze using a duplicating machine, dried and packed.